The composition of colour-protecting solution, colour-protecting time and the effects of microwave drying and hot air drying on purple sweet potato powder were discussed.
The optimum technological parameters are as follows: the color-protecting liquid is composed of 0.8% salt, 0.6% citric acid and 0.4% ascorbic acid. The color-protecting time is 6 minutes, and the microwave drying time is about 10 minutes. Microwave drying equipment can effectively retain the flavor and nutritional components of purple sweet potato, and improve the quality of purple sweet potato powder.
Key words: Purple sweet potato powder microwave drying; color protection; color difference value;
Purple sweet potato originated in southern Kyushu, Japan. It was introduced into China in 1990s and successfully planted. Purple sweet potato is rich in dietary fiber, minerals and vitamins, and has the health function of cancer prevention and anti-cancer. Purple sweet potato is rich in purple anthocyanin, which has special use and nutritional value.
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